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Friday, March 6, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Brooke Nance
  • 61â�„2 cups bread flour
  • 2 packages yeast
  • 1â�„2 cup sugar
  • 1 TBS salt
  • 11â�„2 cups water
  • 1â�„2 cup cooking oil
  • 1â�„2 cup instant potatoes
  • 2 eggs
Mix five cups of the flour, yeast, sugar and salt together. Heat the water and oil to 130 degrees. Mix the liquid into the dry ingredients. Add the potato flakes and eggs, stirring in more flour as needed. Knead. Let rest 10 minutes. Shape and let rise until double in size. Bake at 350 degrees until done, about 30 minutes. Remove from oven, brush tops with butter, cover with a towel and cool.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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